=> 1 tablespoon butter
=> 1/2 cup diced carrot
=> 1/2 cup diced onion
=> 1/2 cup diced celery
=> 1 pinch salt
=> 1/4 teaspoon fresh thyme leaves
=> 2 tablespoons melted chicken fat
=> 2 quarts roasted chicken broth (see footnote for recipe link)
=> 4 ounces uncooked wide egg noodles
=> 2 cooked boneless chicken breast halves, cubed
=> 1 pinch cayenne pepper (optional)
=> 1 pinch salt and ground black pepper to taste
=> Thaw butter in a big soup pot over average heat. shake in carrot, onion, celery, salt, and clean thyme. shake in chicken fat; cook and Shake up-to the onions turn soft and clear, 5 to 6 minutes.
=> shake in roasted chicken broth and carry to a boil.
=> Season to taste with salt, if essential; Shake in egg noodles and cook up-to tender, about 5 minutes.
=> Shake in cooked chicken breast meat and seethe up-to heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
=> 200gram Panier
=> 2 Potatoes
=> 3 Bread
=> 2 tbsp Maida
=> 2 Coriander
=> 1 inch Grated ginger
=> 1 Green chilli
=> 2 tbsp Chilly sauce
=> iess thn 1/4 tsp Pepper
=> more than 1/2 tsp Salt
=> Mash the peeled potato first.
=> We can mash these boiled potatoes with hands or with a spoon.
=> We will also mash the Panier now.Mash the panier finely.
=> Now we will add all the ingredients in it.
=> Add coriander,ginger,green chilli,chilli sauce and salt.mix all the things well.
=> Knead it like flour to mix all the ingredients nicely.
=> let us prepare the mixture of Maida now.
=> Add more water in it to make it smooth.
=> Add salt and pepper in it.
=> Prepare the crumbs of bread after this.
=> Put the pieces of bread in the mixture for this.
=> The bread should not be fresh nd should kept in refrigerator for 3-4 days.
=> The crumbs of bread are now ready.
=> Make a ball of a small amount of mixture.
=> dip it in the paste of Maida.
=> Roll it in the bread crumb and roll the ball again in the hands.
=> We have now prepared all the balls.
=> Heat the oil to fry these.Keep them aside for 10-15 minutes.
=> oil is heated now and we will now fry the balls.
=> Fry them until they turn golden brown.
=> Heat the balls in an intense flame.
=> Serve green chutney ,meethi chutney or tomato sauce with pameer balls.
=> 1 pound skinless, boneless chicken breast meat – cubed
=> 2 tablespoons vegetable oil
=> 1/2 cup sliced green bell pepper
=> 1/2 cup sliced red bell pepper
=> 1 cup carrot strips
=> 1 clove garlic, minced
=> 1 tablespoon cornstarch
=> 1/4 cup low sodium soy sauce
=> 1 (8 ounce) can pineapple chunks, juice reserved
=> 1 tablespoon vinegar
=> 1 tablespoon brown sugar
=> 1/2 teaspoon ground ginger
=> Brown chicken in oil in a large pan over medium high heat.
=> Add red bell pepper,green bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
=> In a small bowl, mix cornstarch and soy sauce and mix well.
=> Flow integration into the pan, along with the pineapple and liquid, vinegar, sugar and carroty. Stir together and convey in to a full boil.
=> 1/2 teaspoon sesame oil
=> 1 tablespoon canola oil
=> 2 tablespoons chile paste
=> 2 cloves garlic, chopped
=> 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
=> 1/2 cup soy sauce
=> 1 onion, sliced lengthwise into eighths
=> 1/2 medium head cabbage, coarsely chopped
=> 2 carrots, coarsely chopped
=> 8 ounces soba noodles, cooked and drained
=> In a large fraying pan add sesame oil, canola oil and chili paste.Shake and fry 30 seconds.
=> Add garlic and Shake fry an additional 30 seconds.
=> Add chicken and 1/4 cup of the soy sauce and Shake fry until chicken is no longer pink, about 5 minutes.
=> Remove mixture from pan, set aside, and keep warm.
=> In the pan add the onion, cabbage, and carrots.
=> Shake and fry up-to cabbage begins to wilt, 2 to 3 minutes.
=> Shake in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix well. Serve hot……!
=> 4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
=> ground black pepper to taste
=> 1 tablespoon olive oil
=> 1 teaspoon minced garlic
=> 2 tablespoons mayonnaise
=> 2 teaspoons prepared Dijon-style mustard
=> 1 teaspoon chopped fresh rosemary
=> 8 slices garlic and rosemary focaccia bread
=> Dredge pepper on one side of every chicken cutlet. Heat oil in a large skillet. brown garlic in oil, then add chicken, pepper-side-down. Saute chicken up-to cooked from first to last and juices run clear, about 12 to 15 minutes.
=> Mix well the mayonnaise mustard and rosemary in a Bowl.
=> Then multiply this mixture on 4 slices bread.
=> Put 1 chicken cutlet on each of these slices. on top put a different bread slice.
=> 3 pounds chicken wings
=> 2 tablespoons olive oil
=> 1/2 cup soy sauce
=> 2 tablespoons ketchup
=> 1 cup honey
=> 1 clove garlic, minced
=> salt and pepper to taste
=> Preheat oven to 375 degrees F .
=> Put chicken in baking dish.Then Mix oil,honey, garlic,soy sauce,ketchup, salt and pepper in bowl. Pour mixture over the chicken.
=> Bake in preheated oven for one hour.serve hot..
=> 1 pound fettuccini pasta
=> 1 1/2 cups butter, divided
=> 1 pound skinless, boneless chicken breast halves – cut into cubes
=> 2 (16 ounce) containers whole milk ricotta cheese
=> 1 pint heavy cream
=> 1 teaspoon salt
=> 1 cup grated Parmesan cheese
=>Bring a great pot of lightly salted water to a cook. Add fettuccine and cook for 8 to 10 minutes.
=> Melt 2 tablespoons butter in a large skillet over medium heat. Sauté chicken up-to no longer pink and juices run clear.
=> In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remain butter. Cook over medium heat up-to well combined, about 10 minutes.
=> Shake in cooked fettuccine and chicken and cook up-to intense through.
=>250 grams Palak(spinach)
=> 11/2 inch long piece Ginger
=>1 tspp(chopped)oriander leaves
=>2 tbsp Cream
=>1 or 2 tbsp Butter
=>1/4 tsp Black pepper
=>1/4 Black salt
=>1/2 Plain salt
=> First we want to cut Palak .
=> Not put Palak in a urn as we need to boil it.
=> Cut ginger and tomatoes into 4-5 pieces as well. Add 1 cup water.
=> We boiled the Palak ,ginger and tomatoes for another 3 minutes.
=> the soup has been strained and prepared.
=> so now we boil it for another 2-3 minutes.
=> Add black salt,plain salt and black pepper.
=> Mix the spices thoroughly.
=> The soup has been boiling for 2-3 minutes.
=> You can also exclude butter if you don’t prefer it.
=> Sequeze lemon juice and add it to the soup as well.
=> Palak Soup is redy,pour some cream in it as a garnish.
=> Serve Palak Soup with soup stick or toast.
=>200 gram maida
=>200 gram condense milk
=>100 gram powder sugar
=>80 gram butter
=>1 cup milk
=>1/2 tbsp baking soda
=>1 tbsp baking powder
=>first we’ll melt the butter a little.
=> Add melted butter to a big bowl.
=> Keep mixing it till it becomes a little fluffy.
=> Grease it with ghee or refined oil.
=>spread a butter paper at the base of a container.
=> Apply oil on the butter paper as well.
=>Our mixture for the cake is now ready.
=>now put the cake batter in the container.
=>pat the container a little ,so that the batter spreads evenly.
=>oven is heated to 180 centigrade and set for 30 minutes.
=>to check the cake, we can put a knife inside it.
=>our cake is now completely backed.
=>bake the cake till it is golden brown.
=>cut the cake all sides.
=> remove the butter paper.